Harvest Chili & Cornbread Recipe
Super Bowl Sunday certainly deserves a super recipe – and Chef Ryan’s vegan Harvest Chili & Cornbread Recipe certainly won’t disappoint! She’s sharing the secret ingredients that make this dish one all her family and friends rave about.
Our Harvest Chili & Cornbread Recipe has what it takes to be a winning play for the Big Game, and a permanent addition to your list of favorite vegan meals!Print
- Yield: 8 servings 1x
2 yellow onions
5 cloves garlic
15 oz. can black beans
15 oz. can kidney beans
15 oz. can chickpeas
28 oz. can diced tomatoes
1 bag frozen corn
15 oz. can pumpkin puree (not pumpkin pie mix)
4 cups vegetable broth
2 tsp black pepper
2 tsp salt
2 T chili powder
2 tsp cinnamon
Pinch of cayenne
1.5 T cacoa powder
Juice from one squeezed lemon
2 T apple cider vinegar
Peel and dice onions. Saute in a large pot on medium-high heat for 10 minutes, stirring often. Add in a little broth if needed to deglaze the pan and keep onions from sticking. While onions are cooking, open and rinse cans of beans. During the final minute of cooking, add in minced garlic and stir frequently.
Add the rest of the ingredients to the pot. Add broth last and be careful not to add too much. Adjust to the thickness you prefer.
Bring the chili to a boil, stir, and then drop the heat down to medium-low and cover the pot. Let the chili simmer for at least 30 minutes.
Great on its own or served with cornbread or topped with vegan sour cream and green onions!
3/4 cup cornmeal
1 cup + 2 T GF flour
1/2 cup + 1 T lite coconut milk (shaken)
1.5 tsp baking soda
2 tsp pumpkin pie spice
1/2 cup pumpkin puree
1/2 tsp salt
2 T molasses
1/2 cup + 1 T maple syrup
Make sure your liquids are at room temperature before beginning. Cold liquids make batters thicker and this batter will already come out thick.
Preheat the oven to 400°F and prepare an 8 x 8 in. square glass dish or a pie dish. You can spray it to prevent sticking, but this will also work just fine without oil!
In a large bowl, combine the flour, cornmeal, baking soda, pumpkin spice and salt. Whisk well.
In a separate medium bowl, combine the pumpkin, milk, syrup and molasses and whisk well.
Pour over the dry ingredients and use a large whisk to gently mix the ingredients just until moistened. Use a large spoon if needed to mix towards the end, but stop mixing as soon as it’s moistened and combined. You never want to overmix batters with gluten. The batter will be thick, do not be tempted to add more milk!
Add the batter to the baking dish. Spread the batter around evenly in the dish with the back of a spoon. It will seem quite low in the dish, but it rises a lot!
Bake for 15-17 minutes until a toothpick is clean from the center. It should be a warm golden brown. Cool 30 minutes before slicing to allow the cornbread to finish cooking and slice smoothly.